Do you guys have a “Baking Bucket List?” You know, a list of all the things you want to tackle either in your mind or written down? I have been meaning to share mine here, hoping that having it in a public place will keep me accountable and also possibly inspire some readers to bake along with me. Hopefully I’ll be able to get that done sometime soon!
Anyway- Swiss Meringue Buttercream has been on this list for as long as I have had this blog. Everyone raves about it as being far fluffier and dreamier than regular buttercream, and I knew it was something I needed to try. It never seemed necessarily difficult, but just complex enough that I would tend to be lazy and just make regular buttercream. (It involves heating eggwhites and sugar, whipping them into a meringue, and then adding the butter and powdered sugar.) I love the regular stuff- but often times I end up making it sugar-y sweet in order to be stiff enough to hold shape which can be overpowering at times. This stuff though- light as air, fluffy as a cloud and not too sweet at all. In fact the entire recipe only uses a cup of sugar, and yields enough for 24 cupcakes or a layer cake. I’m sold.
Once again like with the Classic Yellow Layer Cake with Fudge Filling I made a few weeks ago, I took a Free Online Class from Craftsty that outlined the whole process step by step. Watching a video on how to make the frosting made it seem way less daunting than it always is in my head and really helped me know I was doing everything right along the way. (For example, there is a stage of making this frosting where the whole mixture looks like cottage cheese and I would have flipped if they don’t show in the class how that’s totally normal!)
I wanted to pair the frosting with my favorite flavor on the planet, so I made the Ultimate in Salted Caramel Cupcakes: Light and fluffy Brown Sugar Cake, Salted Caramel filling, the fluffiest Salted Caramel Swiss Meringue Buttercream and of course some more caramel on top with a sea salt sprinkle. In short- to die for. Neither the cake or the frosting are super sweet which gives room for the caramel inside to shine.
The class is again being offered FREE to my readers by Craftsy. I highly recommend you take it and give this frosting a try. Once you watch it and do it yourself you’ll have the confidence to make it again and realize it’s a pretty resilient recipe. (I was sure I over-beat my egg whites and it still turned out perfectly.) I mixed Salted Caramel Sauce right into the base frosting to give it some flavor, but the options are endless. Click here to enroll for free and get the recipe for this Swiss Meringue Buttercream!
Note: The recipe below makes 12 cupcakes and half a batch of the frosting recipe was perfect. I mixed 2 tablespoons of Salted Caramel Sauce into the finished frosting.
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- a large pinch of salt
- 6 tablespoons of unsalted butter, room temperature
- 1/2 cup brown sugar
- 1/4 cup sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1/2 cup plus 2 tablespoons buttermilk
- 1/2 cup Salted Caramel Sauce
- 1/2 recipe Swiss Meringue Buttercream (Recipe found here)
- Preheat oven to 350F. Line cupcake pans with liners, set aside.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition, mix in vanilla.
- Add flour mixture and buttermilk alternately, beginning and ending with flour. Scrape down the bowl- don't over mix the batter.
- Divide batter evenly among liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes. Transfer to a wire rack; let cool for 5 minutes and then remove from pan. Let cupcakes cool completely.
- Use a paring knife to core a small little but out of each cupcake and fill with a small dollop of caramel.
- Swirl 2 tablespoons of caramel into the frosting and pipe or spread onto cupcakes. Drizzle with remaining caramel sauce and sprinkle with sea salt.
Base cupcake recipe adapted from Martha Stewart.
This post was sponsored by Crafsy but my thoughts and opinions on frosting and everything are always 100% my own! :)